Tomato Kuruma

Coconut – 1/ 4 cup, grated

Green Chilli – 2

Roasted Channa Dhal – 1 tsp

Fennel – 1/2 tsp

Whole Garam Masala - 2 each

Onion – 1, diced

Tomato – 1, chopped

Turmeric – 1/4 tsp

Sambar Powder – 1 tsp

Salt

Cilantro

Grind Coconut, Green Chilli, Roasted Channa Dhal and Fennel to a fine paste.

Heat Oil in a pan and temper Whole Garam Masala.

Add Onion and sauté until it turns golden.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Sambhar powder and required Salt.

Once the raw smell of the masala goes away add ground Coconut paste along with 1 cup Water and required Salt; mix well. Cook closed for 10 min and remove from heat.

Garnish with Cilantro.